Three Dots And A Dash

The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.

A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.

A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.

An alcoholic falernum syrup liqueur with ABV between 11-35 ABV; we chose the most common 11%. Falernum is mainly used in tropical drinks but can also be drank by itself. It usually has flavors of almond, ginger, cloves, vanilla, allspice and lime.

Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!

A rum made from fresh cane juice rather than molasses and aged in charred oak barrels, lending a rich smoky flavor to the rums. Common varieties include Clement Vieux and several offerings Rhum J.M. Rhum agricole originated in the French Caribbean islands.

Lengthy aging (8+ years) lends some color and lots of flavor to the rum. Most often bottled as a blend of pot and column-distilled rums ('Blended' category). Varieties are available from all over the Carribean and the world.

A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.

In cocktails, cherries are sweetened in a brine, like maraschino cherries (marr-ə-SKEE-noh) or in brandy, like brandied cherries. They are usually used as a garnish, muddled into the cocktail, or used simple for their sweetened brine.

A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.